A warm, deliciously tangied flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Ingredients

4 serv.

green beans↗1 lb
olive oil↗1 tablespoon
butter↗1 ounce
garlic clove↗1⁄2
crushed
white breadcrumbs↗2 ounces
chopped parsley1 tablespoon
egg↗1
hard boiled and finely chopped
Dressing
olive oil↗2 tablespoons
sunflower oil↗2 tablespoons
white wine vinegar↗2 teaspoons
garlic clove↗1⁄2
crushed
French mustard↗1⁄4 teaspoon
sugar↗1 pinch
salt↗1 pinch

Step-by-step instructions

1
Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
2
Drain the beans and refresh under cold running water, place in a serving bowl.
3
Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
4
Pour over the beans and toss to mix.
5
Heat the oil and butter in a frying pan, and fry the garlic for one minute.
6
Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
7
Remove the pan from the heat, and stir in the parsley, and then the egg.
8
Sprinkle the breadcrumb mixture over the green beans.
9
Serve warm, or at room temperature.

Source: food.com

Original recipe ↗

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